Blood oranges also called Moro oranges are among the juiciest, best-tasting of all the orange varieties. Cut one open and you will find gorgeous ruby-color flesh that has an intense orange flavor laced with raspberry. If you can’t find them, Cara Cara oranges in season at the same time work equally well in this salad. Their pinkish-red flesh is very sweet with a cranberry-like tang.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- 2 tablespoons olive oil
- ¼ to ½ teaspoon crushed red pepper
- 4 blood oranges or Cara Cara oranges
- 2 ripe avocados, halved, seeded, peeled, and cut into wedges
- 1½ cups torn baby arugula
- ⅓ cup coarsely chopped almonds, toasted
- 1 tablespoon lemon juice
- For chile oil, in a small skillet heat oil over medium heat. Add crushed red pepper; cook about 1 minute or until fragrant. Let cool.
- Meanwhile, using a paring knife, cut a thin slice from both ends of one of the oranges. Place a flat end on a cutting board and cut away the peel and the white part of rind. Working over a bowl to catch juices, hold the orange on its side and cut between one section and membrane. Cut along the other side of the section next to the membrane to release the section into the bowl. Repeat with the remaining 3 oranges.
- Place the orange sections and juices on a serving platter. Add avocado wedges, arugula, and almonds to serving platter. Drizzle with chile oil and the lemon juice.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.